Planning Back-of-House Support Areas PDF

Planning Back-of-House Support Areas Carmen M. Pérez, DrPH, MHSN, RDN, LND Objectives üIdentify the components and flow patterns of the ware-washing and receiving areas. üIdentify the features considered when designing storage, employee areas, and office space. üIdentify some of the major design req...

Planning Back-of-House Support Areas Carmen M. Pérez, DrPH, MHSN, RDN, LND Objectives üIdentify the components and flow patterns of the ware-washing and receiving areas. üIdentify the features considered when designing storage, employee areas, and office space. üIdentify some of the major design requirements of the Americans with Disabilities Act. WHERE TO START? 99 e of service. To a lesser consider the existing tchen and dining area. work with? is to decide on your aration. Why? Because h pieces of equipment mmodate. Equipment e, and you must figure l meet your volume of day each piece will you will also be forced ce needs, such as stors, and utility availabilr. equipment you think ough sketch of the work it. As you learned in er is where a group of e done, such as the mixarea. The average work bout 15 square feet. It needed to accomplish them if they are movng materials; utilities; nished products; and orkers in the area. ILLUSTRATION 4-1 Space requirements for a foodservice d in this text about how operation. As you can see, space requirements do not enter, of the restaurant increase in the same ratio as the number of guests served. the others. Use these ing point to plan your kes sense located nearest to others? You can start with a diagram, as idea is to minimize wasteful backtracking. All this sketching may be time consumin wouldn’t you rather make mistakes, changes, and improvements on paper than late expensive, detailed equipment plans and architectural renderings in hand? This illust service centers and how t each other is similar to a ILLUSTRATION 4-2 BOH space Takes up 40% - 50% of the total space, particularly in restaurants. 25% - 35% of total space with more prepared foods or have more frequent delivers. BOH space Hospitals, correctional facilities, schools and office buildings – design criteria are mandated by authorities. IN THE KITCHEN Space and Sizing Guidelines 1. The restaurant kitchen is approximately one-half the size of the dining room. 2. Sizing by seat count: Banquet Dining Room: DINING ROOM 100 seats x 15 = 1,500 square feet An equipment key is the layout of a specific area, with each piece of equipment Deluxe: 15 to 20 square feet per seat numbered and positioned where it will fit into the finished room. ILLUSTRATION 4-9 Medium: 12 Power to 18Research square feetCU-6702-V1. per seatThe Model Electric Restaurant, Volume 1: Restaurant Source: Copyright © 1989. Electric Institute. Subsystem Analysis and Evaluation. Reprinted with permission. Banquet: 10 to 15 square feet per seat THE HOUSE (KITCHEN) Where oneBACK personOF works alone, 36 to 42 inches is sufficient. Where workers must pass each other, a width of 48 to 60 inches is necessary. Main traffic aisles, for guests and waitstaff, should to 10 square feet per seat be at least Deluxe: 60 inches7 wide. 5 to 9 include square overshelves, feet per seatundershelves, drawers, and cabinets as well StorageMedium: considerations as those all-important or landing spaces Banquet: 3 parking to 5 square feet per seatwhere shared equipment is stored when not in use. (Add the banquet requirement to the kitchen.) Most experts suggest that a conventional kitchen takes up 40 to 50 percent of the total restaurant space. Those that use more convenience foods and have more frequent deliveries 3. Food prep is approximately 50 percent of the back of the house. to minimize storage space can squeak by with 25 to 35 percent of the total JWBK204_Ch04_p098-125.qxd restaurant space. Storage is approximately 20 percent thesteadily back ofrising the house. In most4.cases, trade-offs are necessary. However,ofthe costs of construction 5. Warewashing approximately 15 percent of the of the house. have dramatically changedis space requirements. The trend is toback consolidate the back-of-thehouse functions so that more dollars can be spent on front ofofthe 6. Waitstaff circulation is approximately 15the percent thehouse, back where of the guests house.are served and money is made. Table 4-2 is reproduced from the American Gas Association’s Source:Commercial Lodging, the Kitchens. magazine of the American Hotel & Lodging Association, Yardley, PA. guidebook, 112 Banquet Kitchen (BOH): 7/17/08 1:00 AM Page 112 CHAPTER 4 100 seats x 5 = 500 square feet 1,500 + 500 = 2,000 total square feet SPACE ALLOCATION TABLE 4–2 TABLE 4–3 Dimensions for Commercial Foodservice Kitchens Dimensions for School Foodservice Kitchens TYPE OF SERVICE Cafeteria/commercial Coffee shop Table service restaurant KITCHEN SQUARE FOOTAGE TOTAL SQUARE FOOTAGE IN THE MEALS TOTAL FACILITY MAIN KITCHEN PER DINING ROOM SEAT BACK OF THE HOUSE PER SEAT PER DAY SQUARE FOOTAGE SQUARE FOOTAGE 730–1015 1215–1620 1825–2250 400–500 700–900 1100–1300 6–8 4–6 5–7 10–12 8–10 10–12 Source: Robert A. Modlin, ed. Commercial Kitchens, 7th ed. (Arlington, VA: American Gas Association, 1989). 200 400 600 Source: Robert A. Modlin, ed. Commercial Kitchens, 7th ed. (Arlington, VA: American Gas Association, 1989). Ware-Washing. Term for collecting soiled dishes; glasses; flatware; pots & pans; scrapping; rinsing; sanitizing; drying. Messy job with high temperatures, high humidity, slippery floors that require constant caution. For health and sanitations reasons: separated soiled and clean sections. Ware-washing Identify the shortest route that minimizes the natural noise and clatter of dishes. Keep the route out of the guests’ sight as much as possible. Use a conveyor belt, placement of walls or partitions. Ware-washing Scraping and stacking: 60% of dish room counter Clean dishes: remaining 40% Glasses and flatware have special sanitation needs. No towel-dried on removal from the dishwasher. JWBK204_Ch04_p098-125.qxd 7/17/08 1:00 AM Page 113 BACK OF THE HOUSE 113 TABLE 4–4 Space Dimensions for Dishwashing Equipment TYPE OF DISH SYSTEM Single-tank dishwasher Single-tank conveyor system Two-tank conveyor system Flight-type conveyor system DISHES PER HOUR SPACE REQUIRED 1,500 4,000 6,000 12,000 250 square feet 400 square feet 500 square feet 700 square feet Source: Carl Scriven and James Stevens, Food Equipment Facts (New York: John Wiley & Sons, Inc., 1989). You’llof probably needroom: to decide on the room of configuration before you order your dishwasher. Size dish size the dining room area and Sizes vary from 30 to 36 inches wide for single-tank machines to 30-foot-wide commercial the number ofinclude meals during periods. flight-type machines, which a long served conveyor belt to carry dishespeak into the washer. Table 4-4 includes some suggestions for dish machine capacity and space requirements. Receiving Area Dish room size and configuration Receiving Area Volume of goods to be received Frequency of delivery Distance between receiving and storage areas Some floor and counter space should be allocated for temporary storage, where things can be stacked until they are properly checked in. Minimum space: 8 square feet HAPTER 4 SPACE ALLOCATION TABLE 4–5 Space Dimensions for Receiving Areas RESTAURANTS Meals Served per Day 200–300 300–500 500–1000 Receiving Area Square Footage 50–60 60–90 90–130 HEALTH CARE FACILITIES Number of Beds Up to 50 50–100 100–200 200–400 Receiving Area Square Footage 50 50–80 80–130 130–175 SCHOOLS Meals Served per Day 200–300 300–500 500–700 Receiving Area Square Footage 30–40 40–60 60–75 Source: Carl Scriven and James Stevens, Food Equipment Facts (New York: John Wiley & Sons, Inc., 1989). eneral Storage There is a tendency to think of storage space as unproductive and to downplay its importance. However, more and more cities are mandating specific ratios of storage space to kitchen space. How much storage you need depends on how much stuff you want to store. Simple? Actually, it’s not. During the planning phase, you should design storage areas that can increase in capacity without increasing in size, through the use of additional shelf space. A system of grids, movable shelves, and accessories can attach directly to your wall studs. Some shelves can be hinged to swing up when needed and down when empty. Other storage systems are movable, rolling shelf units that are attached to an overhead track installed on the ceiling. As shown in Illustration 4-10, systems like Top-Track have dropin baskets, mats, and dividers to accommodate different sizes of containers. A track-style system, with only one aisle, can give you up to 40 percent more storage space. In foodservice, you must determine not only the number of products you’ll be storing but the number of days they’ll be there before you use them. This is known as your inventory turnover rate. Experts suggest a restaurant should have at least enough space to store one to two weeks’ worth of supplies. Believe it or not, they’ve even calculated exactly how much storage space is needed per meal served per day, when deliveries are made every two weeks: 4 to 6 square inches. (Get out your ruler and start measuring those shelves!) Of course, if your location is more remote—a hunting lodge, a small island resort, a rural café with infrequent product deliveries—you will need more storage room for extended time periods. From this, it is clear that storage space depends on how management handles ordering and receiving. General Storage 4-6 square inches per meal served per day when deliveries are made every 2 weeks Disaster preparedness plan: prisons, hospitals, schools, nursing homes. Inventory turnover rate (ITR) number of products and number of days Restaurants ITR: 1 - 2 weeks Racks and carts with wheels or casters General Storage Over-shelves, undershelves, drawers, cabinets Boxes and cases can be stacked on pallets: 36-46” square platform that sits 4 or 5” above the floor. JWBK204_Ch04_p098-125.qxd 116 7/17/08 CHAPTER 4 1:00 AM Page 116 SPACE ALLOCATION TABLE 4–6 Space Dimensions for Dry Storage RESTAURANTS Meals Served per Day 100–200 200–350 350–500 Dry Storage Square Footage 120–200 200–250 250–400 HEALTH CARE FACILITIES Number of Beds 50 100 400 Dry Storage Square Footage 150–225 250–375 700–900 SCHOOLS Meals Served per Day 200 400 600 800 Dry Storage Square Footage 150–250 250–300 350–450 450–550 Source: Carl Scriven and James Stevens, Food Equipment Facts (New York: John Wiley & Sons, Inc., 1989). The storeroom door should open out, into an aisle, to maximize storage space within the room. The different sizes of cans and bottles that must be stored can make dry storage a real challenge. Minimize this problem by storing same-size items together on shelves of adjustable heights. For storage space requirements, we defer again to Food Equipment Facts Refrigerated Storage Reach-in refrigerator or freezer Walk-in cooler Walk-in freezer Storage space is calculated in cubic feet Restaurant open for 3 meals a day: 1 -1 ½ cubic feet of refrigerated space per meal served Fine dining: 2 – 5 cubic feet per meal served Refrigerated Storage There are three types of refrigerated storage space: the “reach-in” type of refrigerator or freezer, the walk-in cooler, and the walk-in freezer. Storage space for these appliances is calculated in cubic feet. The expert guideline for an average restaurant open for three meals a day is 1 to 11/2 cubic feet of refrigerated space per meal served. For fine dining, it increases to two to five cubic feet per meal served. TABLE 4–7 Full-Door Reach-in Freezers NUMBER OF HEIGHT WIDTH DEPTH CUBIC DOORS (INCHES) (INCHES) (INCHES) FEET 78 78 78 28 56 84 32 32 32 22 50 70–80 1 2 3 Source: Carl Scriven and James Stevens, Food Equipment Facts (New York: John Wiley & Sons,7/17/08 Inc., 1989). 1:00 AM Page 117 JWBK204_Ch04_p098-125.qxd BACK OF THE HOUSE TABLE 4–8 Walk-in Freezers (All 7!6" Height) SIZE OF UNIT 5!9" # 7!8" 6!8" # 8!7" 7!8" # 7!8" 8!7" # 11!6" SQUARE CUBIC FOOTAGE FEET 35.7 47.4 49.0 86.4 259.9 331.8 340.2 604.8 Source: Carl Scriven and James Stevens, Food Equipment Facts (New York: John Wiley & Sons, Inc., 1989). As an example, let’s examine the refrigeration needs of an average restaurant (140 seats) that serves three meals daily. Using our rule of thumb, the place will need between 420 and 630 cubic feet of refrigeration. Management has been considering a combination of a 392-cubic-foot cooler and a 245-cubic-foot freezer, and is surprised to learn that this will not be sufficient. Why not? Well, only half of the total 637 cubic feet is usable storage space—not insulation, aisles, motor, evaporator, or fans that are part of every refrigerated unit. Divide 637 by 2, and you get only 117 Employees area Direct impact on sanitation, morale, productivity, and security. Locker, benches in front of the lockers, tables, chairs, uniform exchange area, toilet, hand sinks, full-length mirror 150 feet: 10 -20 employees 250 feet: > 20 employees 1 hand-sink and 1 toilet for every 8 employees Office area 60 – 120 square feet Public office space: 150 square feet Americans with Disabilities Act (ADA) 1990: a call for sensitivity to the needs of persons with physical limitations Civil rights act, no entity is exempt from compliance U.S. Department of Justice, lists five steps every new hospitality property should take to ensure ADA compliance. U.S. Department of Justice - Five Steps Obtain copies of the ADA Accessibility Guidelines and give them to the architects and building contractors. Specify to your architect and building contractor that you expect your new facility to comply with ADA standards. Inspect the facility at the completion of construction to identify ADA mistakes, if any, and have them corrected promptly. Before construction begins, check building plans for common ADA-related mistakes. Be sure the facility is being built according ADA requirements as shown in the building plans. Page 94 -99 ADA Requirements General Guidelines Kitchen Area Parking Public Areas Entrances https://www.ada.gov See Moodle Next Topic